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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A Mexican cheese dip which must be served warm with tortillas. Experiment with it; add more chillis if you want, or use a tin of chopped tomatoes drained instead of fresh tomatoes, or a mix of the hard cheeses in varing quantities to suit or all mature cheddar if you prefer (although if you do this you probably will have to add a few more chillis). Can be kept in the fridge and it reheats well, have also frozen it but it is far better fresh. Ingredients:
1 onions or 1 bunch spring onion, chopped |
3 fresh tomatoes, chopped (i don't bother to skin them) |
1 -2 garlic clove, chopped |
8 -10 jalapeno slices from a jars, chopped (or more if you like it hot) |
2 tablespoons oil |
5 ounces mexican cheese, grated |
11 ounces mature cheddar cheese, grated |
8 ounces cream cheese (phillidelphia) |
salt, to taste (optional) |
black pepper, to taste (optional) |
1/2 bunch coriander leaves, chopped (optional) |
tabasco sauce, to taste (optional) |
Directions:
1. Heat the oil in a large pan and saute the onions, garlic and jalapenos until soft.
2. Add the tomatoes and continue to saute for 3 minutes.
3. Slowly stir in the cheeses and heat on low until melted, stirring occasionally to ensure the mixture doesn't catch.
4. When melted taste and add salt, pepper, tobasco sauce and coriander to taste if using.
5. Serve warm with tortillas.
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